Cheese Rolls - 8 rolls
- 200g gluten free plain flour
- 100g cornflour
- 100g ground almonds
- 2tsp xanthan gum
- 1tsp salt
- 2tsp caster sugar
- 4tsp (2 x 7g sachets) dried yeast
- 30g melted butter
- 1 egg
- 360ml lukewarm milk – just warm, if the liquid is too hot it will kill the yeast.
- 200g Cheddar Cheese, grated
- 2 tsp gluten free English mustard powder mixed to a paste with a little water
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Grease a large baking tray.
Mix together the gluten free flour, cornflour, ground almonds, xanthan gum, salt, caster sugar and yeast in a large bowl.
Melt the butter and add to the flour with the egg and milk.
Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
Mix in the cheese and mustard.
Use an ice cream scoop or large spoon. Dip into a jug of water to stop the mixture sticking. Scoop mixture and place onto the baking tray to make 8 rolls, leave space in between to allow for the rolls to rise.
Wet your fingers and mould each roll into the shape required. Sprinkle more grated cheese on top of each roll.
Leave in a warm place to prove for 30 minutes.
Preheat the oven to 200°c / 400°f /gas mark 6.
Bake for 18 minutes until golden brown. Tap the bottom of a roll. It is cooked if it sounds hollow.
Leave to cool on a wire rack. Place in an airtight
container and eat within two days or freeze straight away.